Chicken Meatloaf — Garlic & Parmesan Chicken Loaf

Meet a new take on meatloaf: all the cozy, comforting vibes, but made with lean ground chicken and punched up with garlic and Parmesan. Juicy, tender, and topped with a buttery, garlicky crust — this one proves meatloaf can be exciting. Let’s get into it.

What makes this recipe so irresistible

Think garlic-forward savoriness, a tender crumb (not dense), and a golden, cheesy crust that actually makes people say “wow.” The parmesan adds umami, the panko keeps things light, and a splash of chicken broth around the loaf locks in moisture while it bakes. Who wouldn’t love that? Quick answer: no one.

The story behind this loaf

Meatloaf started as a thrifty, loving way to feed families—stretching ground meat into a full, comforting meal. This version modernizes that idea: Ground Chicken Recipes leaner than beef but buoyed by flavor so you never miss the old-school heaviness. I wanted a meatloaf that would travel well for packed lunches, please picky kids, and still earn compliments at the dinner table. Mission accomplished.

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Ingredients (with short notes)

• 2 lb ground chicken — the lean base that soaks up flavors.
• 1 cup panko breadcrumbs — gives a lighter texture than regular crumbs.
• ½ cup grated Parmesan — nutty, salty backbone; reserve a little for the top.
• ¼ cup milk — tenderizes and helps bind.
• 2 large eggs, beaten — the glue.
• 4 garlic cloves, minced — sautéed first for mellowed sweetness.
• 2 Tbsp olive oil — for cooking the garlic.
• 1 tsp dried Italian seasoning — quick herb boost.
• ½ tsp salt & ¼ tsp black pepper — balance is everything.
• ¼ cup chopped fresh parsley — freshness and color.
• ¼ cup chicken broth — poured in the pan so the loaf stays juicy.
• 2 Tbsp melted butter + 1 Tbsp garlic powder — brushed on top for that irresistible crust.

Note: this recipe sits great next to other Chicken Entrees, and it’s a standout among Meat Recipes for folks who want lighter protein without skimping on comfort.

Make the mix

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small skillet, warm the olive oil over medium heat. Add the minced garlic and sauté just until fragrant — about 1 minute. Watch it closely; burnt garlic bitterizes everything. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the milk and beaten eggs until smooth. Add the panko, Parmesan, Italian seasoning, salt, and pepper. Stir to combine.
4. Add the cooled garlic (and its oil), the chopped parsley, and then gently fold in the ground chicken. Mix only until everything is distributed — don’t overwork the meat or the loaf will turn dense.

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Shape & top

5. Transfer the mixture into the prepared loaf pan and press gently so it forms an even loaf.
6. In a small bowl, stir together the melted butter and garlic powder. Brush this over the top of the loaf, then sprinkle a little extra grated Parmesan across the surface.
7. Pour the chicken broth into the pan around (not over) the loaf — this keeps the meat moist while baking.

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Bake & finish

8. Bake for 60–70 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C).
9. Remove the pan from the oven and let the loaf rest for 10–15 minutes before slicing. Resting locks in juices and helps you get cleaner slices.
10. Slice, serve, and enjoy with mashed potatoes, roasted veggies, or a crisp salad.

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Quick tips & important notes

• Use a meat thermometer. It’s the easiest way to avoid dry meatloaf.
• Don’t overmix. Gentle hands = tender loaf.
• Sauté the garlic first. This mellows its bite and releases more flavor than throwing raw garlic straight into the mix.
• Let it rest before slicing — seriously, don’t skip this.
• Want a crispier top? Broil for 1–2 minutes at the end, eyes on the pan the whole time.

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Variations to try

• Spicy kick: add ½ tsp red pepper flakes or a splash of hot sauce.
• Veg-packed: fold in finely diced bell pepper, mushrooms, or grated zucchini (squeeze out excess moisture first).
• Cheesy swap: use asiago, provolone, or a mix of cheeses for a different flavor profile.
• Mini loaves: divide into muffin tins for individual portions and shorter baking time (about 25–30 minutes).

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Storage & reheating

• Refrigerator: Keep leftovers in an airtight container for up to 3–4 days.
• Freezer: Slice and freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat: Warm slices gently in the oven at 300°F or microwave in short bursts, adding a splash of chicken broth if the meat feels dry.

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A couple of FAQs

Final thoughts

This Chicken Meatloaf delivers cozy comfort without the usual heavy guilt. It’s practical, adaptable, and—most importantly—delicious. Whether you’re testing Ground Chicken Recipes for the first time or simply updating family favorites, this loaf belongs in your weeknight rotation. Need a side list, printable card, or Instagram caption for this recipe? Say the word—I’ll write it and make your loaf look as good as it tastes.

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